I love you like a mango

Mango season has begun around the island, but all the mangoes are still young and not fully ripe. At this stage is when the mango is perfect to become what is known to our local islanders as "koko". For those of you who don't know what koko is, it's basically something pickled. On Saipan, we call almost anything that is pickled, "koko".

Today was the first time I made some mango koko. I was quite nervous as one wrong move in the mixture could mean starting the entire process all over again. But I was confident after verifying the ingredients with my mom. THANKS MOM!

The process begins with a bunch of mangoes that I had to wash and skin. I tried to use a potato peeler to skin the mangoes, but using a smaller, sharp knife worked best for me.

Then the mangoes were cut in half and then sliced. One mango usually makes 4-6 peices, depending on the size of the mango. After the mangoes are all sliced, they're quickly washed and the water is drained so that there is no excess water.

A few light sprinkles of salt is added together with some diced fresh garlic (about 4 big cloves). This is mixed in well and then about 4 table spoons of vinegar is added. I also added a dash of TLC while mixing everything together. That always makes a difference when I make anything :)

Most people add local hot pepper and a little bit of food coloring at this point, but Floyd asked to make this without hot pepper or food coloring so we kept it natural. Everything is then placed into a container, preferably one with a cover that seals well. Thankfully we saved this container and we were able to make just the right amount of koko to fit into it.